Low Carb Chicken Nachos

Low Carb Chicken NachosLow Carb Chicken Nachos.  OK, the thought of Chicken Nachos just makes my mouth water but since I can’t eat regular tortilla chips anymore this is how I do it now.  You can either make my Carbalose Flour Tortillas chips or…use everything listed in the recipe below, forget the tortilla chips and cover red, yellow, and orange pepper chips or…you can even forget the pepper chips and eat it with a fork.  Chips are only used as a conveyance mechanism anyway and with the invention of the fork you don’t need chips.  I am using pulled chicken as my base but certainly Pulled Pork  would work and so would ground beef.  I like pulled meats because they have so much more SURFACE AREA and the cheese sauce can get into more of those nooks & crannies. So have a good time with this and top it as you wish.

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Chicken Nachos
  1. Queso
  2. 1 C Heavy Cream
  3. ½ C Salsa (Your Choice-I Use Pace Picante Or Fresh Tomatoes)
  4. ¾ t Paprika
  5. ¼ t Chipotle Powder
  6. 8 Oz Cheddar Cheese Or Cheese Of Choice
  7. Other
  8. Meat From One Pulled Chicken
  9. 1 C Diced Tomatoes
  10. ½ C Minced Onions
  11. ½ C Chopped Pickled Jalapeno Peppers
  12. ½ C Sour Cream
  13. ¼ C Green Onion Tops
  14. 1 C Guacamole
  1. Queso
  2. Begin heating cream and reduce slightly.
  3. Add rest of ingredients down to cheese and reduce slightly again.
  4. Remove from heat, add cheese and stir until melted.
  5. Plate
  6. Chicken on plate and drizzled with queso.
  7. Sprinkle with onions, tomatoes and jalapenos.
  8. Top each plate with 2 T. sour cream, ¼ C guacamole and sprinkle with green onions.
  9. 4 Servings
  10. 728 Calories, 44.6g Protein, 69.9g Fat, 11.2g Carbs 4.2g Fiber 7.0g Net Carbs
  11. 6 Servings
  12. 485 Calories, 429.8g Protein, 46.6g Fat, 7.4g Carbs 2.8g Fiber 4.6g Net Carbs
  1. As you can see I didn't have an avocado to make guacamole so I went without. If you don't want to make your own I have seen it ready-made in the grocery store.
  2. Nutritional info includes all ingredients.
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